Bamboo
The Bamboo is another classic low alcohol-by-volume (ABV) cocktail that exemplifies what can be achieved without relying on lengtheners such as juice or soda. Created in Yokohama, Japan in the late 1890s, this cocktail consists almost entirely of fortified wine with only the exception of a few dashes of aromatic and orange bitters to give it a tad more dimension. That being said, this cocktail is an acquired taste. The Bamboo has equal parts fino sherry and dry vermouth; both lack sugar content, making them more astringent compared to other fortified wines. Even if you enjoy vermouth or sherry as components in cocktails, it may be a slightly overwhelming combination as the main ingredient. Conventional wisdom suggests stirring this cocktail in a mixing glass to combine the ingredients and introduce the necessary dilution before serving it “up” into a chilled cocktail coupe glass. When it comes to presentation, a traditional garnish for the Bamboo cocktail is a lemon peel. You will want to be sure to express the oils from the peel across the top of the cocktail. But don’t take my word for it, make one and try it yourself!
Bamboo
In your mixing glass, combine the Angostura bitters, orange bitters, dry vermouth, and fino sherry.
2 dashes / 0.25 tsp of Angostura Bitters
2 dashes / 0.25 tsp of Orange Bitters
1.5 oz of Dry Vermouth
1.5 oz of Fino Sherry
Add ice to your mixing glass and stir until sufficiently chilled (around 25 to 30 seconds). Strain contents into your chilled coupe glass. Garnish with a lemon peel.
TIP(S):
Chill your cocktail coupe — to extend the life of your Bamboo, place your cocktail coupe in the freezer for at least 15 minutes. Alternatively, you can place ice water in your cocktail coupe cocktail glass during the preparation.
